This chicken and broccoli stir-fry recipe strikes the perfect balance of savory flavors. The tender dark meat chicken pairs beautifully with the slightly crunchy broccoli, and is tossed in a Chinese stir fry sauce, making it a must-try for stir-fry lovers.
For those craving a comforting and wholesome meal that's easy to prepare, this Chinese chicken and broccoli stir-fry is the answer. If you're looking for something with beef, I also have a beef and broccoli stir fry recipe as well! With its simple yet delicious flavors, it's a dish that's sure to become a staple in your home.
If you're a fan of this dish, you might also enjoy my recipes for sweet and sour chicken, a classic Chinese takeout favorite, and easy sesame chicken, a delicious and simple alternative.
Why You’ll Love This Recipe
- Perfect Broccoli Texture: Whether you like your broccoli crisp and crunchy or soft, you have control of how you want the broccoli to turn out with the easy steaming step that is done right before you stir fry. The best part is, it's done in the same pan so there's less cleanup and fuss!
- Comfort Food: This chicken stir-fry is a true comfort food, with its hearty flavors and easy preparation, tender dark meat chicken complementing the slightly crunchy broccoli served over a bowl of white rice.
- Quick and Easy: This recipe is not only delicious, but it's also incredibly quick and easy to make, perfect for those busy weeknights.
Chicken and Broccoli Ingredients
- Boneless Chicken Thighs: I like to use dark meat for this recipe, because it's more flavorful, and stays juicy and moist. To make preparation easier, you can use boneless dark meat which lets you use it right away without much prep. That being said, you can also use white meat (chicken breast) for this as well. I normally keep the skin on for the chicken, but if you prefer, you can remove the skin as well.
- Broccoli Florets: A versatile and nutritious vegetable that provides a satisfying crunch in every bite.
- Onion, Garlic and Ginger: These aromatic trio is a must and adds a depth of flavor, to all Asian stir-fries.
- Oyster Sauce and Soy Sauce: These are the base of the stir-fry sauce, providing a savory, umami flavor.
- Sugar: Used to balance the saltiness of the soy sauce and oyster sauce, adding a hint of sweetness to the dish.
- Shaoxing Cooking Wine: This adds a bit more flavor to the sauce and chicken marinade. You can substitute it with dry sherry or omit if you can't find it.
- Sesame Oil: This is used as a finishing oil, adding a nutty flavor and aroma to the dish.
- Cornstarch: Used to thicken the sauce, giving the dish a glossy sheen.
How to Make Chicken and Broccoli Stir Fry
Making this incredible chicken and broccoli recipe at home is super easy and will give you great results every single time. Here's how to make it step by step:
Preparation
Preparing the Aromatics: Start by prepping your ingredients. Slice the ginger and garlic and set it aside. Then peel and slice the white onion and set it aside.
Finely Chop the Green Onions: Once the green onions are chopped, separate the whites for stir frying with the chicken, and the greens as garnish.
Cut the Broccoli into Florets
Prepare the Stir Fry Sauce: Next, combine all the stir fry sauce ingredients in a bowl. Make sure to stir well to dissolve the sugar. Set this aside for later.
Marinate the Chicken
Slice the Chicken: Slice each piece of chicken thigh into ½ inch pieces and place it in a bowl.
Marinate the Chicken: Add the marinade ingredients to the chicken (except the oil) and mix well. Set it aside to marinate for 15 minutes. The longer you marinate, the tastier it will be.
Steam the Broccoli
Set the stove to medium-high heat and place a large skillet or wok on it. Wait for it to get hot.
Stir-fry Broccoli: Add a bit of oil into the pan once it is hot, then add the broccoli and stir fry it for about 1 minute.
Add Water and Steam: Add ¼ cup of water to the pan, and put a lid on it. Let the broccoli steam for 2 minutes.
Check for Doneness, and Plate: Remove the lid. If there is still water in the pan, let it keep cooking until the water evaporates away. Do a taste test, if you want your broccoli softer, keep cooking it for another 1 minute. Remove the broccoli from the pan and set it aside for later.
Stir Fry the Aromatics and Chicken
Stir Fry the Aromatics: Add a bit more oil back into the pan, then add in the ginger and sliced onions and stir fry it for about 2-3 minutes.
Add Garlic: Next add the garlic slices, and stir fry it for 1 minute.
Mix Oil into the Chicken: Add 1-2 tablespoons of oil to the chicken and mix well.
Stir Fry the Chicken: Next, push the aromatics aside and add 1 tablespoon of oil in a skillet and adjust the stove to high heat. Add the sliced chicken in a single layer and sauté for about 2 minutes per side, or just until it's cooked through. You can always pull out a piece to test for doneness.
Thicken the Sauce
Stir the Sauce: Give the sauce a quick stir in the bowl (the cornstarch settles on the bottom).
Add Sauce to Pan and Thicken: Push everything aside in the frying pan and add in the sauce. Immediately stir the sauce, and keep stirring until the sauce starts to simmer and thickens.
Add Everything Back and Stir Fry
Add Broccoli Back In: Once the sauce is thick, add back in the broccoli and mix everything together until it is all coated well and stir fry for 1 minute.
Serve: Finally, garnish with green onions and serve your chicken and broccoli stir-fry over white rice. Enjoy your meal!
Joyce’s Tips For Making the Best Chicken and Broccoli Stir Fry
- Cut the Broccoli Florets Stem Side Up: To prevent the broccoli from losing too many florets, I cut the broccoli stem side up, up to the florets, then hand rip the rest of the way. This keeps the broccoli intact, and we lose less of it.
- Mix the Cornstarch with Soy Sauce First: Cornstarch doesn't dissolve properly when it's mixed directly with thick sauces like oyster sauce. Mixing the cornstarch with the soy sauce first, before you add in the rest of the sauce ingredients and water will ensure that you won't get lumps in your sauce.
- Velvet the Chicken: For extra tender chicken, try velveting your chicken before stir frying. This involves marinating the chicken in a mixture of cornstarch, water, soy sauce, and then mixing the oil in, after the chicken has marinated for a smoother, more tender texture. Don't be shy about the oil; it is essential for the velveting process. Chinese restaurants will quickly flash fry the cornstarch marinated chicken in a large vat of hot oil or water to velvet the chicken. This instantly cooks the cornstarch in the marinade, forms a gel barrier around the chicken, and keeps it moist for stir frying. Since we are doing it at home, we kept it simple by just adding oil to the chicken (and to the pan), right before we stir fry it.
- Use a Large Skillet (or a Wok): Using a large skillet will ensure that the heat will won't drastically drop when you put a lot of ingredients in. If the pan temperature drops too much, you will end up steaming the chicken, and you won't get the nice browning that you want from stir fries.
Serving Suggestions
- This easy chicken and broccoli stir fry recipe pairs perfectly with a side of noodles, plain steamed rice, egg fried rice, chicken fried rice, shrimp fried rice or garlic fried rice. The savory flavor of the stir fry compliments the hearty, satisfying nature of the noodles or rice, making for a complete and delicious meal.
- For Chinese takeout night, serve this chicken and broccoli stir fry with crispy fried wontons with sweet and sour sauce and homemade potstickers. The variety of textures and flavors will make your dinner feel like a special occasion.
- If you are looking for a Chinese traditional homemade meal, I like to pair this with easy recipes like Chinese scrambled eggs and shrimp stir fry, Chinese tomato egg stir fry or ketchup shrimp.
- If you're a fan of spicy foods, add a side of chili oil as a condiment. The heat from the chili oil will add an extra dimension to the dish's flavor, making your stir fry a spicy and satisfying meal.
Recipe Variation Ideas
- Spicy: If you're a fan of spicy food, this variation is a must-try. Simply add a side of chili oil as a condiment. The heat from the chili oil will add an extra dimension to the dish's flavor, making your stir fry a spicy and satisfying meal.
- Gluten-Free: For those with gluten sensitivities, you can easily make this dish gluten-free by replacing the oyster sauce with a gluten-free alternative. The dish will have the same great flavor without any gluten.
- Teriyaki: If you're in the mood for a different twist on the classic stir fry, try this variation. Replace the oyster sauce with teriyaki sauce for a sweeter, tangier flavor. This variation is a hit with kids and adults alike.
- Black Pepper Chicken: If you're a fan of black pepper chicken, you can use the black pepper sauce in my Black Pepper Chicken recipe instead!
Frequently Asked Questions
If you don't have oyster sauce on hand, you can substitute it with a mixture of soy sauce and a touch of sugar. This will give your dish a similar savory flavor that oyster sauce provides.
The key is to pre-blanche or steam the broccoli and removing it from the pan, and adding it to the stir fry at the end. This will soften the broccoli just enough, and the remaining stir fry process will finish the cooking.
Yes, you can use boneless skinless chicken breast instead of chicken thighs. However, chicken thighs tend to be more flavorful and tender.
For any type of chicken stir fry recipe, I recommend slicing the chicken into even pieces. For dark meat, I like to cut them into long strips ½ inch thick, and for white meat, I like to slice them ⅛ - ¼ inch slices against the grain. This will allow the chicken to cook quickly and evenly, and will have the most surface area for the stir fry sauce. Keep in mind, that the thinner slices from white meat, will also require less time to fully cook.
Storing and Reheating
- Refrigerating: After enjoying your delicious chicken and broccoli stir fry, you can store any leftovers in the refrigerator. Simply place the stir fry in an airtight container and it will keep for up to 3 days.
- Reheating: When you're ready to enjoy your leftovers, you can easily reheat the stir fry in a skillet over medium heat. Stir frequently to ensure even heating and prevent the chicken from becoming tough. You can also microwave this as well for 1-2 minutes, stirring every 45 seconds to ensure even heating.
- Freezing: Unfortunately, this recipe does not freeze well due to the tender chicken and crisp veggies. Freezing and thawing can make the chicken and broccoli lose their texture and flavor.
More Chinese Takeout Recipes You May Like
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Recipe Card
Chicken and Broccoli Stir Fry (Chinese Takeout Style)
Joyce's Recipe Notes
- Mix the Cornstarch with Soy Sauce First: Cornstarch doesn't dissolve properly when it's mixed directly with thick sauces like oyster sauce. Mixing the cornstarch with the soy sauce first, before you add in the rest of the sauce ingredients and water, will ensure that you won't get lumps in your sauce.
- Velvet the Chicken: For extra tender chicken, try velveting your chicken before stir-frying. This involves marinating the chicken in a mixture of cornstarch, water, soy sauce, and then mixing the oil in, after the chicken has marinated for a smoother, more tender texture. Don't be shy about the oil; it is essential for the velveting process. Chinese restaurants will quickly flash fry the cornstarch marinated chicken in a large vat of hot oil or water to velvet the chicken. This instantly cooks the cornstarch in the marinade, forms a gel barrier around the chicken, and keeps it moist for stir-frying. Since we are doing it at home, we kept it simple by just adding oil to the chicken (and to the pan) right before we stir-fried it.
- Use a Large Skillet (or a Wok): Using a large skillet will ensure that the heat will won't drastically drop when you put a lot of ingredients in. If the pan temperature drops too much, you will end up steaming the chicken, and you won't get the nice browning that you want from stir fries.
Ingredients
- 1 lb boneless chicken (dark meat, approx. 3-4 thighs)
- 3 cups broccoli florets
- 1 small onion (sliced)
- 4-5 slices ginger
- 2 cloves garlic (thinly sliced)
- ¼ cup water (to steam the broccoli in the pan)
- 2 stalks green onions
Chicken Marinade
- 1½ tablespoons soy sauce (low sodium)
- 1 teaspoon sesame oil
- ½ tablespoon Shaoxing cooking wine (or dry sherry)
- 1 tablespoon water
- 1 teaspoon cornstarch
- 1 tablespoon oil
Chicken and Broccoli Sauce
- 2½ tablespoons soy sauce (low sodium)
- 1 teaspoon dark soy sauce (optional, for color)
- 2 tablespoons cornstarch
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 1 tablespoon Shaoxing cooking wine (or dry sherry)
- ½ teaspoon sesame oil
- 1 cup water
Instructions
Preparation
- Cut 4-5 slices ginger and thinly slice 2 cloves garlic and set it aside. Then peel and slice 1 small onion and set it aside.
- Finely chop 2 stalks green onions and separate the whites for stir-frying with the chicken and the greens as a garnish at the end.
- Cut 3 cups broccoli florets into 1-inch pieces. To prevent the broccoli from losing too many florets, I cut the broccoli stem side up, up to the florets, and then hand-rip the rest of the way. This keeps the broccoli intact, and we lose less of it.
Prepare the Stir Fry Sauce
- In a small bowl, add 2½ tablespoons soy sauce, 1 teaspoon dark soy sauce (optional) with 2 tablespoons cornstarch and mix well.
- Add 1 tablespoon Shaoxing cooking wine, 2 tablespoons oyster sauce, 1 teaspoon sugar, and ½ teaspoon sesame oil and mix well until smooth.
- Then add 1 cup water. Set this aside for later.
Marinate the Chicken
- Slice 1 lb boneless chicken (3-4 chicken thighs) into ½ inch pieces and place it in a bowl.
- Add 1½ tablespoons soy sauce, 1 teaspoon sesame oil, ½ tablespoon Shaoxing cooking wine, 1 tablespoon water, and 1 teaspoon cornstarch to the chicken and mix well. Set it aside to marinate for 15 minutes. The longer you marinate it, the more flavorful it will be.
Steam the Broccoli
- Set the stove to medium-high heat and place a large skillet or wok on it. Wait for it to get hot.
- Add a bit of oil into the pan once it is hot, then add 3 cups broccoli florets and stir fry it for about 1 minute.
- Add ¼ cup of water to the pan, and put a lid on it. Let the broccoli steam for 2 minutes
- Remove the lid. If there is still water in the pan, let it keep cooking until the water evaporates away. Do a taste test, if you want your broccoli softer, keep cooking it for another 1 to 2 minutes. Remove the broccoli from the pan and set it aside for later.
Stir Fry the Aromatics and Chicken
- Add a bit more oil back into the pan, then add in the ginger and sliced onions and stir fry it for about 2-3 minutes.
- Next add the garlic slices in, and stir fry it for 20 seconds.
- Add 1-2 tablespoons of oil to the marinated chicken and mix well.
- Next, push the aromatics aside in the pan, and add 1 tablespoon of oil in a skillet. Adjust the stove to high heat.
- Add the sliced chicken in a single layer and sauté for about 2 minutes per side, or just until it's cooked through. You can always pull out a piece to test for doneness.
Thicken the Sauce
- Give the sauce a quick stir in the bowl (the cornstarch settles on the bottom).
- Push everything aside in the frying pan and add in the sauce. Immediately stir the sauce, and keep stirring until the sauce starts to simmer and thickens.
Add Everything Back and Stir Fry
- Once the sauce is thick, add back in the broccoli and mix everything together until it is all coated well and stir fry for 1 minute
- Finally, garnish with green onions and serve your chicken and broccoli stir-fry over white rice. Enjoy your meal!
Nutrition
*Nutritional information is calculated using online tools and is an estimate*
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krista says
great sauce!
Joyce Lee says
Hi Krista!
I'm so happy you liked it!
You can use this sauce for almost any stir fry you make, not just this recipe! 🙂
Joyce Lee says
Josie says
It is because this recipe you provided is easy to get, So, I made it last night for dinner for my family as 1 of a delicious dishes. Everyone praised me my cooking skill is better , Ha-ha !😀 I would have said to you Joyce, thanks for your detail cooking preparation & photos guiding all the way ...👍😘
Keep up !
Joyce Lee says
Hi Josie!
haha So happy everyone liked it!